March 25, 2017

When most people think of the tropics they think of sun, sand, sea… and coconut trees! For those who don’t know, coconuts as we know them are really the seed of the coconut “fruit”. When they’re young and the outer husk is still green they contain lots of water and the white flesh is a jelly texture. I used to love drinking coconut water straight from the coconut and then scooping out and eating the tender jelly with a spoon!

What we generally know as a coconut is actually what we call a dry coconut in Jamaica. The flesh is firm and usually the water inside the hard shell is no longer good enough to drink.  If you’ve been coming to the my site for a while, you’ll know that coconut is a key ingredient in several of my recipes like Toto or Mackerel Rundown or  Rice and Peas.

In Jamaica, coconut is known for its versatility and none of  it goes to waste. The outer husk is very fibrous and, in my time, it was used for several things, including as a brush to buff wood floors! But, whether you’re using  grated fresh coconut , coconut cream or coconut milk, I think it’s a wonderful ingredient for both sweet and savory recipes. And, most importantly, you can’t make Grater Cake or Coconut Drops, two popular coconut candy recipes, without it!

Fay & Angela

In our family cooking is a loving gesture. Our mission is to spread that love around the world by sharing our beloved family recipes. Our Jamaican recipes have been passed down for generations, are easy to prepare and very authentic! We know you'll love them. Enjoy!

Fay & Angela

2 Comments

  • Reply
    Jacquie
    November 13, 2012

    Hi Fay,
    Thanks for all the recipes. I am giong to try both the cornmeal and sweet potato puddings tonight. Can I use canned coconut milk for both?
    Does it effect the taste?

    Thanks,

    • Reply Cook Like A Jamaican
      November 14, 2012

      Hi Jacquie,
      Thank you for getting in touch. Yes, canned coconut milk is perfect. That’s what I use. All the best, Fay

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